1 tablespoon vegetable oil
1  large onion, minced
2 cloves garlic, minced
4  scallions, trimmed and minced
1 tablespoon grated fresh ginger
1/2 teaspoon ground {turmeric}
1/2 teaspoon ground {cinnamon}
1/4 teaspoon ground {cloves}
1/4 teaspoon hot pepper flakes
1/4 cup unsweetened coconut milk
1 tablespoon sugar
5 cups cold cooked long-grain rice
1/2 cup shredded unsweetened coconut
 {salt}, to taste
 freshly ground {black pepper}, to taste
1/4 cup chopped cashews, for garnish

Heat the oil in a large skillet or wok over medium heat until hot. Add the onion and garlic and cook until the onion is softened, about 5 minutes. Add the scallions, ginger, turmeric, cinnamon, cloves, red pepper flakes, coconut milk, and sugar and stir-fry over medium-high heat for 2 minutes, or until fragrant. Add the rice, stir to combine well, and heat until the rice is hot. Stir in the shredded coconut. Season to taste with salt and pepper. Transfer to a serving dish, sprinkle with cashews, and serve.